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Grilled Swordfish in an Herb-Tomato Vinaigrette
• 1/4 cup of tightly packed chopped basil (about 2/3 oz.) • 3/4 cup of seeded, diced, tomatoes • 3/4 tsp. of chopped fresh garlic • 4 six ounce swordfish, shark, or marlin steaks • Salt and pepper to taste Thoroughly mix the vinaigrette with the chopped basil, tomatoes, salt and pepper, and fresh garlic. Marinate the fish in the vinaigrette mixture for forty five minutes. Remove the fish from the marinade, and grill on a preheated stove top grill for about 4 to 4 1/2 minutes on a side (or on a conventional outdoor grill), turning the fillets 90 degrees on the stove top skillet after two minutes on a side to mark them. Heat the remaining vinaigrette and ladle over the grilled fish. Serves 4 Firm white fish fillets such as swordfish and shark will grill up perfectly on an iron ridged stove top skillet without having to be finished off in the oven. More delicate fish such as salmon steaks or fillets will tend to burn on the outside if you try to cook them all the way through on the ridged skillet, so completing the cooking in the oven (pan roasting) is often the best way to prepare these items. « Back |
